Recipe

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• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 garlic clove, finely chopped
• 1 (15 oz) can tomatoes
• 1 tbsp olive oil
• 1 (3 lb) broiler-fryer chickens, cut in pieces
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup rice
• 1/8 tsp turmeric
• 1 cup chicken stock
• 1 bay leaf
• 1/4 tsp crushed red pepper flakes

• 1 Drain tomatoes and reserve juice (add water to make 1 cup juice).
• 2 In a large frying pan or dutch oven, heat oil to medium-high heat.
• 3 Sprinkle chicken with salt and pepper and sauté in batches until well browned.
• 4 Remove chicken from pan and set aside.
• 5 To pan, add onion, green pepper and garlic.
• 6 Cover and cook until softened, about 5 minutes.
• 7 Add rice and turmeric.
• 8 Cook, stirring a minute or so.
• 9 Stir in tomatoes, 1 cup of the reserved juice, the stock, bay leaf, pepper flakes, salt and pepper.
• 10 Break up tomatoes and stir well.
• 11 Put in chicken pieces and push into the rice to cover.
• 12 Simmer at a very low temperature until chicken is tender and rice as absorbed all the liquid, about a hour.
• 13 Taste for seasoning and add salt and pepper if needed.